Simple Lemon Curd Cake

This Simple Lemon Curd Cake is a refreshing twist on the classic vanilla cake. With tangy lemon curd filling spread throughout the layers.

Course Cake, Dessert

Cuisine English

Keyword lemon curd, vanilla cake

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 478kcal

Author Samantha Pickthall

Ingredients

Lemon Curd

2 large eggs, (approx. 55g-60g in shell)
1/3 cup caster sugar, golden or white
1 Tbsp finely grated lemon zest, approx. 1 large Eureka or Meyer lemons
80 g salted butter
1/3 cup freshly squeezed lemon juice, approx. 1-2 large Eureka or Meyer lemons

Vanilla Cake

1 1/2 cups (225g) all-purpose flour, scooped & leveled
2 tsp baking powder
1/4 tsp fine salt, or Kosher salt
125 g unsalted butter, softened to room temperature
3/4 cup caster sugar, golden or white
2 large eggs, at room temperature, (approx. 55g-60g in shell)
1/2 cup whole milk, at room temperature
1/4 cup extra virgin olive oil
1 tsp vanilla extract

US Customary - Metric

Instructions

Lemon Curd

In a medium-sized heat-proof mixing bowl, add all lemon curd ingredients.
Fill a small/medium pot with water a 1/4 of the way up (1-2 inches of water). Place on the stovetop over high heat and bring it to a boil. Once boiling, reduce heat to low and bring to a simmer.
Once simmering, place the bowl with ingredients inside on top of the pot so it just sits on top, creating a double boiler, without it touching the water underneath.
Whisk ingredients together using a metal or silicone whisk.
Continue whisking over simmering water for 10-14 minutes until mixture becomes thick. Whisk continuously to avoid the eggs scrambling.
Once it thickens to a pudding/hollandaise sauce consistency, turn off heat and remove bowl from pot. TIP: it should coat the back of a wooden spoon. If it hasn't thickened, continue to cook and whisk until it does.
Place a fine mesh sieve over a clean medium-sized heat-proof bowl.
Pour lemon curd into the sieve and strain it, using a silicone spatula or spoon to press it through. Discard what's left in the sieve (cooked egg/lemon zest).
Set curd aside to cool to room temperature before starting the cake.

Vanilla Cake

Once lemon curd has come to room temperature, remove 1/3 cup worth and set it aside. This will be used to spread over the baked cake later.
Preheat oven to 180ºC (356ºF). Line a round 9-inch (22cm) baking tin with parchment paper and set aside.
In a medium-sized mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
Add softened butter and sugar to a large mixing bowl or the bowl of a stand mixer with the paddle attached.
Beat butter and sugar together for 2 minutes until pale and creamy. Scraping down the sides as needed.
Add eggs one at a time, beating for 15 seconds after each addition. Scrape down the sides as needed.
Pour in milk, oil and vanilla. Beat for 15 seconds until well combined. Scrape down the sides again.
Add half of the dry flour mixture and beat until just combined. Scrape down the sides and add remaining flour. Beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a silicone spatula.
Pour half of the cake batter into the lined tin and spread it out in an even layer.
Dollop over half of the lemon curd, not the 1/3 cup you removed eariler.
Gently swirl it through the cake batter with a teaspoon or butter knife.
Spoon over remaining cake batter and spread it out evenly, it's ok if the curd underneath pops through.
Dollop over remaining half of the lemon curd and swirl it through.
Bake for 30-35 minutes until a skewer inserted into the middle comes out clean. Some parts on top may look underbaked as the lemon curd remains wobbly.
Remove from oven and allow to cool in the tin for 15 minutes.
Carefully remove from tin and transfer to a wire rack to cool completely.
Once cooled, spread over the remaining 1/3 cup lemon curd.
Serve and enjoy!

Notes

Grate the lemon zest before juicing: This makes it 100x easier to remove the zest from the lemon.

Keep whisking the lemon curd: When cooking your lemon curd ingredients over low heat, whisk continuously to prevent the eggs from turning into scrambled eggs.

Allow lemon curd to cool: Before starting your vanilla cake, set aside your curd so it can come to room temperature. You do not want to add hot/warm curd to the cake batter.

Store cake in an airtight container, at room temperature, for 3-4 days. Transfer it to the refrigerator after a few days if needed to keep it fresh from humid temperatures, especially with the lemon curd on top.

To freeze the cake, let it cool completely after baking, do not spread lemon curd on top, wrap it tightly in plastic cling wrap and then foil, label with the date, and freeze for up to 2 months.

To thaw the frozen cake or slices, either place them in the refrigerator for several hours or overnight while still wrapped, or leave them uncovered on the kitchen counter for several hours until defrosted.

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